sunday special - saganaki eggs

I don't know about you but my breakfasts are pretty routine - bircher muesli during the week and porridge during the weekend. I thought it was about time to get out of my breakfast rut and from now on, I've decided to make something a bit special for my Sunday breakfasts. Every now and again I'll be posting one of my Sunday breakfast recipes - my Sunday Special.

Here's the first Sunday Special, a recipe for tomato baked eggs with feta. The recipe is so close to a saganaki recipe, I've decided to rename the recipe, Saganaki Eggs. So far I've made it twice. 

I made the first version with some chorizo sausage and a fresh long red chilli but it didn't taste quite right. I remade this during the weekend pinching the saganaki sauce recipe from this Gourmet Traveller recipe, but replacing the wine with some tomato passata. This version is far better.

The tomato sauce takes about 10 minutes to put together and the eggs need about 10 minutes in the oven so this is a pretty quick dish. I served the eggs with this wholemeal bread but bought some rolls just in case the bread didn't turn out. The bread turned out so the bread rolls are now languishing in Siberia, aka the freezer.

If you're hungry this will serve 2. If you're not so hungry then this will serve 4 people. Of course you could bake all 4 eggs in a single dish but I made the saganaki eggs in individual ramekins so the cooking time reflects the size of my little dishes.

Here's the recipe for you. For all my recipes I use 60 g eggs and a 20 ml tablespoon and a 250 ml cup. 

Saganaki Eggs
2 tbs olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 440 g tin cherry tomatoes
¼ tsp dried chillies
125 ml (½ cup) tomato passata (I use Mutti)
3 thyme sprigs
1 bay leaf
60 gm (2 oz) crumbled Greek feta
4 eggs

To serve: crusty bread, fresh mint leaves, oven roasted cherry tomatoes


Preheat oven to 220ºC/425ºF. Heat the oil in a small saucepan over medium-high heat. Add the onion and garlic and sauté until starting to soften about 2-3 minutes, then add the tinned cherry tomatoes and their juice and dried chillies and cook until the mixture thickens slightly, a further 2-3 minutes. Add the tomato passata and herbs and cook gently for 5 minutes. Adjust the seasoning to taste.

Spoon the tomato mixture into 4 ramekins or 1 larger dish and then crumble the feta over the top of the tomato mixture. Using a spoon make hollows in the tomato and feta mixture and crack in an egg. Sprinkle the top of the eggs with salt and pepper. Transfer ramekins or the larger dish to the oven and bake until the egg white is cooked but the yolk still a little runny, about 8-10 minutes.

Serve hot with toasted bread then top with some fresh mint leaves and roasted cherry tomatoes.

Sorry I wasn't able to bring you the Plate 2 Plate column this week but it's going to be delayed for a few weeks. See you later in the week.

Bye for now,


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